The Southern Pride smokers are in place. Soon there will be plates of succulent pulled pork, tender ribs, sliced brisket and smoked chicken ready to be savored like fine wine but eaten with unrestrained gusto.
Slows Bar-B-Q Grand Rapids is almost ready to open. With only a little more build out left, the final step is to hire and train the team that will be responsible for creating and managing the Slows experience at the Downtown Market.
Brian Perrone, executive chef and one of the owners of Slows, says
multiple jobs are posted and they are in the process of identifying candidates and determining a good fit for their team. Interestingly enough, being a BBQ lover is not necessarily a requirement (although it helps). "We are looking for a good work ethic and cooks that are interested in learning and growing," says Perrone. "We can teach our process."
Perrone says the plan is for a "more dynamic menu than in Detroit." The beloved Detroit-based BBQ brand also wants the entire West Michigan team to be engaged with the local farmer community and to use different types of ingredients and meats that reflect the region. Perrone adds that is important for anyone interested in working at Slows to be comfortable with their culture too, which shouldn't be too hard: "We are pretty relaxed. This is not a very corporate environment."
Currently there is no grand opening date scheduled but Perrone says he hopes to be serving barbecue sometime in July.
To learn more about Slows, including the current job openings, you can view their
site here. You can also like their
Facebook page here to keep up to speed on the latest news.
Writer: John Rumery, Innovation and Jobs News Editor
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